Grease a 1-litre pudding basin. Put the mixed fruit, dried figs and glacé cherries into large pan with the brandy and bring to the boil; turn down and simmer for 5 minutes. Remove from the heat, cover with a lid and leave to soak overnight.
Mix together the cooking apple, orange juice and zest, suet, beaten eggs, ground almonds, sugar and flour in a large mixing bowl.
Stir in the soaked fruit, almonds, mixed spice and cinnamon. Pour into the greased basin. Cover the basin with 2 large circles of greaseproof paper and one of tin foil and secure around the top of the basin with string. Make a handle across the basin with the string.
Place the basin in a large saucepan, with a lid, and pour in boiling water until it comes half way up the basin. Cover with the lid and steam for 2 hours. Allow to cool, then wrap the whole basin in foil and store until Christmas.
One hour and 30 minutes before you want to serve the pudding, place into a large saucepan, as before, and steam for 1 hour and 30 minutes until cooked through and springy to touch.
Serve topped with redcurrants.